Which of the following statements describes foodborne illness caused by Salmonella species?
A. Most cases of Salmonella infection can be avoided by not allowing susceptible foods to stand at room temperature for more than 2 hours.
B. The symptoms of illness from Salmonella infection develop within 4 hours of eating the contaminated food.
C. Salmonella infection can cause acute respiratory failure.
D. There have been no documented deaths from Salmonella infections.
Answer: A
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The Food and Drug Administration allows the term "high potency" to be used as long as at least ________ of the nutrients contain at least 100 percent of the daily value
A. two-thirds B. one-half C. three-fourths D. four-fifths
Describe how digestion is regulated
What will be an ideal response?
Which of the following activities is fueled primarily by fat?
A. hours of hiking B. sprinting C. one-hour power cycling D. short distance running
Which of the following is a characteristic of iron nutrition?
a. Absorption is improved on diets high in phytates b. Iron deficiency and iron overload share some of the same signs and symptoms c. The risk for acute iron toxicity is highest among women of childbearing age d. Iron overload results from a genetic predisposition for excessive synthesis of ferritin e. Consumption of calcium-rich foods increases absorption.